The Splendid Grain
The Splendid Grain is a product to be taken into possession. Because there is very useful in applications. And it's a reasonable price. Not too expensive. The Splendid Grain can be purchased from the Internet. After The Splendid Grain was purchased. Products are delivered quickly. It makes our family very happy after work. It is very easy to use. The installation is easy because The Splendid Grain is easy to read and understand the information they love The Splendid Grain so much. We have recommended that we buy it all. If you are looking for a similar product that I recommend. Because the price is not too expensive. One. The Splendid Grain has a price. And limited.The Splendid Grain
The Splendid Grain Overview
With 250 luscious recipes, along with eight pages of color photographs, The Splendid Grain dramatizes how you can incorporate extraordinarily healthful grains into your life without changing your lifestyle.
Grains can transform taste and texture in unsurpassed ways like these:
- Nutty, sweet oats form the delicious crust of fried chicken
- Piquant quinoa heightens and absorbs the savory juices of gingered lamb
- Hearty buckwheat becomes a sweet, delicate, Parisian-inspired crepe
- Thai black sticky rice flavored with coconut makes unforgettable exotic banana dumplings.
The natural and native history of each grain is also explored along with its health benefits.
The Splendid Grain Specifications
Rebecca Wood grew up on a family farm near Ogden, Utah. As a college graduate in the '60s, she landed in San Francisco and studied cooking with macrobiotic masters Michio and Aveline Kushi. The Splendid Grain proves that Wood's continuing holistic passion for being on intimate terms with what we eat has appeal for mainstream cooks. Philosophical, eclectic, homey, hokey, stuffed with old-fashioned values, and strewn with appealing new ideas, this is a lovingly written, thoroughly researched work. An enchanting storyteller, Wood sweeps you through interesting cultural anthropology and agricultural history, then presents an inspired collection of whole grain dishes. Recipes range from simple variations on the familiar oat pilaf, risotto, and tabouleh to tempting and imaginative barley-stuffed meatless dolmadakia. (The book is not vegetarian; meat, poultry and seafood dishes are included.)
